Fresh Blueberry Pie I

Fresh Blueberry Pie I

48

"Mom made this pie when blueberries were in season."

Ingredients

1 h 30 m servings 238 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Prepare pastry for two crust pies. Pick over and wash blueberries.
  3. Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
  4. Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.
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Reviews

48
  1. 54 Ratings

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this has to be the best blueberry pie recipe I have tried. I didn't have tapioca so I used cornstarch and that worked well. it was juicy but not runny.

I used this recpie for my town's pie baking contest - I have never baked a blueberry pie before (I come from South Africa where we don't have lots of blueberries!) - and it came in second place ...

How much of a difference a half inch makes! I used a 9.5 inch pie plate instead of a 9, and was wishing I had used 6 cups of blueberries instead of 4. Tapioca produces much better results than...